Creamed Corn Muffins
Creamed Corn Muffins offer a moist, tender crumb with sweet corn flavor, perfect as a comforting side for family dinners or weekend brunch gatherings.
Ingredients
Instructions
- Mix flour, cornmeal, sugar, baking powder, salt, and baking soda together in a bowl.
- Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs.
- In a large measuring cup, combine buttermilk, egg, and cream-style corn; mix well.
- Stir the wet ingredients into the dry ingredients until just combined.
- Divide the batter evenly into prepared muffin cups.
- Bake at 425°F (220°C) for 20 to 25 minutes, or until golden brown.
- Let cool for 5 minutes before removing from the pan.
Tips & Substitutions
For a richer flavor, consider adding a pinch of cayenne pepper or using a flavored butter. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure the butter is cold for a flaky texture, and don't overmix the batter to keep the muffins light and fluffy.
Serving Suggestions
These creamed corn muffins make a delightful side for soups or stews, and they pair beautifully with Souffle Asparagus Salad for a light meal. Serve them warm with a pat of butter or alongside a drizzle of honey for added sweetness. They also complement hearty dishes like Honey Of A Corn Bread perfectly.
Storage & Reheating
Store leftover creamed corn muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, wrap in foil and warm in a 350°F oven for about 10 minutes, or microwave for 15-20 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Creamed Corn Muffins contains roughly 166 calories, with 4g protein, 29g carbohydrates, and 4g fat. It is a good source of calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 875mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of cream-style corn?
Yes, you can use fresh or frozen corn, but you'll need to adjust the moisture level. Add about 1/2 cup of mashed fresh corn and consider reducing the buttermilk slightly to maintain the right batter consistency.
How can I make these muffins gluten-free?
To make gluten-free creamed corn muffins, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to help bind the ingredients together.
What can I serve with these muffins?
These muffins are versatile and pair well with a variety of dishes. Consider serving them with a hearty chili or a fresh salad. They also work well alongside breakfast items like eggs or bacon, making them a great addition to any meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).